It turned into the sort of place where when someone says, “long and lean,” they’re talking about a pig.

The 32nd annual BBQ Festival on the Neuse and Wil King Hog Happenin’ concluded Saturday after several days of a porcine occupation. Pit masters, their teams and people looking to get their hog fix took up nearly every available space in PearsonPark and the adjoining downtown neighborhood.

Cliff Rouse came with Brandon Wells’ team from La Grange, Pigs Cooking Hogs, which was sponsored by Bojangles. He said the event went well for the group of friends in their time at the festival. Rouse added Wells usually competes in about half a dozen barbecue events each year.

Sharon Dowd, attending for the first time from SilerCity, said she simply came for good barbecue.

There was plenty of pig to be had. The festival website lists 58 registered professional and backyard teams, though dozens more came out.

“There were about 50 pigs in our backyard division,” said Tammy Kelly, chairwoman of the Hog Happenin’ and director of the LenoirCountyCooperativeExtensionCenter. “It took a good, long time for our three professional judges to judge that division.”

A brisk wind blew ashes from the pit fires, like snow, through the crowd as it gathered to watch the winners named of this year’s barbecue competition.

Jeff Yourdon with Lancer’s PorkUniversity, sponsored by Lenoir Community College Small Business Center, was the first to pick up an award — third place in showman ship. His teams have a history of doing better.

“I’m sorry, Jeff, you have been dethroned briefly,” Kelly said. “What in the world?”

Charlie Meeks with Captain Charlie’s Cooks — sponsored by Laura Brody — was the big winner on the day, capturing first prize in the professional division. He took home a man-sized trophy and a check for $500.

“No. 1, you need to get the right pig,” Meeks said. “This one here just cooked up beautiful. I like the long, lean ones — they work better. You got to get the right pig, and you got to do the best job you know how to do, and use a little bit of luck with it, too.

“That’s what the old judge told me a long time ago.”

Meeks, from Newport, complimented the other competitors, saying there were a lot of pretty pigs on hand. And while having a good pig is essential, Meeks wasn’t going to give out secrets about his sauce recipe.

“You’ve got to have a good sauce to go with it,” Meeks said. “I make it a week to 10 days ahead of time — got about nine ingredients in it, and one of them’s vinegar.”

Wes Wolfe can be reached at 252-559-1075 or wes.wolfe@kinston.com. Follow him on Twitter @WolfeReports.